Lamb Shanks

INGREDIENTS

2 tbsp

extra-virgin olive oil (divided)

lamb shanks (trimmed of excess fat)

large white onion (diced)

6 cloves

garlic (minced)

large carrots (sliced 1/2-inch thick)

1 pinch

coarse salt and freshly ground pepper

1/4 cup

flour

2 cups

beef stock

1 1/2 cups

red wine like Merlot (Pinot Noir, or a Chianti -- optional. Substitute with extra stock).)

14 oz

passata ((tomato puree or American tomato sauce))

2 tbsp

tomato paste

beef bouillon cubes (crushed)

1 tsp

fresh rosemary (finely chopped)

2 tbsp

fresh parsley (finely chopped (divided))

bay leaves

Salt and pepper (to season)